Assorted Gourmet Muffins
Assorted Gourmet Muffins
Ingredients
For the Muffin Base
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
For the Chocolate Chip Muffins
- 1/4 cup semi-sweet chocolate chips
For the Red Velvet Muffins
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring, as needed
- 1/4 cup white chocolate chips
For the Blueberry Streusel Muffins
- 1/2 cup fresh or frozen blueberries
For the Carrot Spice Muffins
- 1/2 cup grated carrots
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup chopped walnuts, optional
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. Set aside.
⏱️ 2 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the muffin base.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, whole milk, vegetable oil, and vanilla extract.
⏱️ 1 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly normal.
⏱️ 2 min
- 5
Divide the prepared muffin base batter evenly into 6 separate small bowls, approximately 1/2 cup of batter per bowl.
⏱️ 3 min
- 6
Prepare the Streusel Topping: In a small bowl, combine the all-purpose flour, packed light brown sugar, and ground cinnamon. Cut in the cold unsalted butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.
⏱️ 3 min
- 7
Assemble the Muffin Types:
⏱️ 10 min
- 7.1
For Chocolate Chip Muffins: To one bowl of batter, gently fold in the semi-sweet chocolate chips.
- 7.2
For Red Velvet Muffins: To a second bowl of batter, fold in the unsweetened cocoa powder and red food coloring until the batter is evenly crimson. Then, gently fold in the white chocolate chips.
- 7.3
For Blueberry Streusel Muffins: To a third bowl of batter, gently fold in the fresh or frozen blueberries.
- 7.4
For Carrot Spice Muffins: To a fourth bowl of batter, fold in the grated carrots, ground cinnamon, ground nutmeg, ground ginger, and chopped walnuts (if using).
- 7.5
For Plain Muffins: Leave the fifth bowl of batter as is. (Optional: for a simple fruit muffin, fold in 1/4 cup of mashed banana or finely diced apple).
- 7.6
For Streusel Topped Muffins: Leave the sixth bowl of batter as is.
- 8
Fill 2 muffin liners with each of the six prepared batter types. For the Blueberry Streusel and Streusel Topped muffins, generously sprinkle the streusel topping over the batter in the liners.
⏱️ 4 min
- 9
Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on the muffin type.
⏱️ 20 min
- 10
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Gourmet Muffins
Ingredients
For the Muffin Base
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
For the Chocolate Chip Muffins
- 1/4 cup semi-sweet chocolate chips
For the Red Velvet Muffins
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring, as needed
- 1/4 cup white chocolate chips
For the Blueberry Streusel Muffins
- 1/2 cup fresh or frozen blueberries
For the Carrot Spice Muffins
- 1/2 cup grated carrots
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup chopped walnuts, optional
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. Set aside.
⏱️ 2 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the muffin base.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, whole milk, vegetable oil, and vanilla extract.
⏱️ 1 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly normal.
⏱️ 2 min - 5
Divide the prepared muffin base batter evenly into 6 separate small bowls, approximately 1/2 cup of batter per bowl.
⏱️ 3 min - 6
Prepare the Streusel Topping: In a small bowl, combine the all-purpose flour, packed light brown sugar, and ground cinnamon. Cut in the cold unsalted butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.
⏱️ 3 min - 7
Assemble the Muffin Types:
⏱️ 10 min - 7.1
For Chocolate Chip Muffins: To one bowl of batter, gently fold in the semi-sweet chocolate chips.
- 7.2
For Red Velvet Muffins: To a second bowl of batter, fold in the unsweetened cocoa powder and red food coloring until the batter is evenly crimson. Then, gently fold in the white chocolate chips.
- 7.3
For Blueberry Streusel Muffins: To a third bowl of batter, gently fold in the fresh or frozen blueberries.
- 7.4
For Carrot Spice Muffins: To a fourth bowl of batter, fold in the grated carrots, ground cinnamon, ground nutmeg, ground ginger, and chopped walnuts (if using).
- 7.5
For Plain Muffins: Leave the fifth bowl of batter as is. (Optional: for a simple fruit muffin, fold in 1/4 cup of mashed banana or finely diced apple).
- 7.6
For Streusel Topped Muffins: Leave the sixth bowl of batter as is.
- 8
Fill 2 muffin liners with each of the six prepared batter types. For the Blueberry Streusel and Streusel Topped muffins, generously sprinkle the streusel topping over the batter in the liners.
⏱️ 4 min - 9
Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on the muffin type.
⏱️ 20 min - 10
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min